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WO2018122697A1 - Croustillant de pulpe de légumes-fruits - Google Patents

Croustillant de pulpe de légumes-fruits Download PDF

Info

Publication number
WO2018122697A1
WO2018122697A1 PCT/IB2017/058274 IB2017058274W WO2018122697A1 WO 2018122697 A1 WO2018122697 A1 WO 2018122697A1 IB 2017058274 W IB2017058274 W IB 2017058274W WO 2018122697 A1 WO2018122697 A1 WO 2018122697A1
Authority
WO
WIPO (PCT)
Prior art keywords
vegetable
fruit pulp
production method
pulp
fruit
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/IB2017/058274
Other languages
English (en)
Inventor
Erdem ÖNER
Elmas OLGUN ÖKTEM
Tarık ÖZTÜRK
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Scientific and Technological Research Council of Turkey TUBITAK
Original Assignee
Scientific and Technological Research Council of Turkey TUBITAK
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Scientific and Technological Research Council of Turkey TUBITAK filed Critical Scientific and Technological Research Council of Turkey TUBITAK
Priority to JP2019535240A priority Critical patent/JP6771107B2/ja
Priority to EP17887278.4A priority patent/EP3562324B1/fr
Priority to US16/474,039 priority patent/US11116231B2/en
Publication of WO2018122697A1 publication Critical patent/WO2018122697A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C1/00—Concentration, evaporation or drying
    • A23C1/06—Concentration by freezing out the water
    • A23C1/08—Freeze-drying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/90—Preservation of foods or foodstuffs, in general by drying or kilning; Subsequent reconstitution
    • A23B2/92—Freeze drying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A23B7/024—Freeze-drying, i.e. cryodesiccation or lyophilisation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/133—Fruit or vegetables
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks

Definitions

  • the present invention relates to a method of obtaining a crispy product which is produced from vegetable and/or fruit pulp and which may be directly consumed.
  • the invention more particularly relates to a method of obtaining vegetable and/or fruit pulp crisp which is easy to eat any time and does not comprise any additive.
  • the Canadian Patent Application Numbered CA2559380 filed on 11.03.2008 within the state of the art discloses dried fruits that are made into ready-to-eat crispy products by extrusion. However, the entire fruit is used in order that the processed fruit will remain crispy and fruit pulp cannot be used in this patent. However, the fruits are subject to heat treatment at high temperature. In this patent, high sugar content fruits are used and vegetables are not mentioned.
  • a fruit and vegetable crisp chip is manufactured from vegetables and fruits by microwave vacuum freeze drying; however, subsequent to treating the fruits and vegetables at high temperature, the concentrate obtained from all fruit and vegetables is again subject to heat treatment for puree enzyme inactivation, and then the water within the puree is evaporated for 3-5 hours under 0.06-0.08 MPa vacuum at 55-75°C, thereby increasing the dry matter rate of the puree to 65-75%.
  • the concentrated puree is not suitable for chip production in this form and a stabilizing mixture of pectin, xanthan gum and CMC-Na is added therein along with potato starch, sweet potato starch or corn starch between 10 and 20% as maturing agent in order to achieve a crispy structure.
  • a stabilizing mixture of pectin, xanthan gum and CMC-Na is added therein along with potato starch, sweet potato starch or corn starch between 10 and 20% as maturing agent in order to achieve a crispy structure.
  • the pulp of the vegetable and fruit which is obtained after dewatering is not used, fruit/vegetable puree is subject to heat treatment repeatedly, the puree is concentrated, and starch and many other additives are added in order to achieve a crispy non-dispersible form.
  • JP2987702 within the state of the art discloses the fruit or vegetable itself, not the pulp thereof, is used and a powder product, not a crispy one, is obtained after lyophilization. It is aimed here to crystallize the saccharide ingredient in the product in order to improve the solubility of the powder; in the method according to the invention, however, sugar is removed from the product in fruit and/or vegetable juice form and condensed kefir or yoghurt is added therein in order to achieve a crispy product.
  • the object of the present invention is to provide the method of producing a vegetable-fruit pulp crisp which does not comprise any additive. Another object of the present invention is to provide the method of producing a vegetable-fruit pulp crisp by removing fruit and/or vegetable juice by squeezing.
  • Another object of the present invention is to provide the method of producing a vegetable-fruit pulp crisp by adding strained yoghurt and/or concentrated kefir into the vegetable and fruit pulp.
  • another object of the present invention is to provide the method of producing a vegetable-fruit pulp crisp by freeze drying.
  • the pulp comprising fibers as well as the residual and essential bioactive ingredients obtained by squeezing the fruit juice is used.
  • the pulp is mixed with strained yoghurt and/or kefir. With the freeze drying of the obtained product, a high vegetable-fruit pulp product in crispy and bar form the texture and mouthfeel of which are improved is achieved.
  • the production method of vegetable-fruit pulp crisp comprises the process steps of: squeezing fruits-vegetables and thus dewatering the same and obtaining the pulp thereof, adding a concentrated milk product into the obtained pulp, mixing all the contents, shaping the mixture, spreading the shaped products on the tray, - freezing the products on the trays, lyophilization of the frozen products under vacuum, and packaging the resulting product.
  • the fruit and/or vegetable is/are preferably dewatered up to 50 to 95% by squeezing.
  • a milk product or milk product powder such as concentrated milk, concentrated whey, concentrated yoghurt and concentrated kefir is added, with maximum 80% moisture and at an amount of 1 to 50% by weight, and the mixture is preferably stirred with a non- metal apparatus.
  • concentrated kefir with maximum 80% moisture and at an amount of 1 to 50% by weight
  • said kefir is heated between 50 and 90°C and at least 20% of the initial kefir amount is removed in the form of syneresis after heating. It is within the present invention to add any vegetable or animal origin product known to be consumed as food into the mixture.
  • the obtained mixture is shaped manually or by means of any forming machine or die/mold. It is also envisaged within the invention to apply filling during the shaping operation.
  • the shaped mixture is spread over trays of metal or glass and frozen between -15°C and -50°C.
  • the frozen products are freeze dried, i.e. lyophilization is performed, between 3 and 48 hours under 100-0,001 mbar vacuum. After freeze drying, the crispy (crunchy) products having been obtained are packaged.
  • the products may be packaged under nitrogen gas or under vacuum in order to elongate the shelf life thereof.
  • Example 10 kg of fresh carrot is washed with brush.
  • the carrots having been washed with brush are squeezed by means of a juicer for solid fruit, and thus 3 kg carrot pulp is obtained.
  • Round molds are put in stainless steel trays and placed the freeze dryer. After the samples are frozen for 3 hours at -25°C, the temperature is linearly increased to 25°C in 16 hours under 0.9 vacuum, secondary drying is applied for 6 hours under 0.05 mbar pressure at 25°C, and then the trays are removed from the freeze dryer.
  • the carrot pulp crisp in the glass molds over the tray is removed from glass containers as a whole, placed into plastic bags, and metalized plastic bags are sealed by way of heat.
  • the results of the analyses have shown that the thus obtained product has a glycemic index of 36; fiber content of 25g/100g; and a beta carotene amount of 48160 ⁇ g/100g. Moreover, the results of the analyses have demonstrated that 64% of the beta carotene, which is one of the most important vitamins in carrot, remains in the carrot pulp crisp.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Wood Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Dairy Products (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)

Abstract

La présente invention concerne un procédé permettant d'obtenir un croustillant de pulpe de légumes et/ou de fruits, qui est facile à manger à tout moment et ne comprend aucun additif. L'invention concerne un procédé de production de croustillant de pulpe de légumes-fruits, caractérisé en ce qu'il comprend les étapes de procédé consistant à : presser des fruits-des légumes pour ainsi les déshydrater et obtenir leur pulpe; ajouter un produit laitier concentré dans la pulpe obtenue; mélanger tous les contenus; mettre en forme le mélange; étaler les produits façonnés sur le plateau; congeler les produits sur les plateaux; et lyophiliser les produits congelés sous vide.
PCT/IB2017/058274 2016-12-27 2017-12-21 Croustillant de pulpe de légumes-fruits Ceased WO2018122697A1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
JP2019535240A JP6771107B2 (ja) 2016-12-27 2017-12-21 野菜・果物パルプクリスプ
EP17887278.4A EP3562324B1 (fr) 2016-12-27 2017-12-21 Croustillant de pulpe de légumes-fruits
US16/474,039 US11116231B2 (en) 2016-12-27 2017-12-21 Vegetable-fruit pulp crisp

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
TR201619741 2016-12-27
TRTR2016/19741 2016-12-27

Publications (1)

Publication Number Publication Date
WO2018122697A1 true WO2018122697A1 (fr) 2018-07-05

Family

ID=62707023

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IB2017/058274 Ceased WO2018122697A1 (fr) 2016-12-27 2017-12-21 Croustillant de pulpe de légumes-fruits

Country Status (4)

Country Link
US (1) US11116231B2 (fr)
EP (1) EP3562324B1 (fr)
JP (1) JP6771107B2 (fr)
WO (1) WO2018122697A1 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112544918B (zh) * 2020-12-04 2022-04-15 中国农业科学院农产品加工研究所 改善真空冷冻干燥重组芒果脆片多孔结构和质构的方法

Citations (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3360374A (en) * 1965-07-27 1967-12-26 Courtland Lab Process for making a dietary food product
US4233334A (en) 1979-03-19 1980-11-11 Norman P. Soloway Method of making a beverage composition
US4305969A (en) 1978-09-21 1981-12-15 Munk Werner Georg Dry chip-like discs of provisions or fine foods and process for their production
US4477481A (en) 1982-06-24 1984-10-16 General Foods Corporation Method for producing dried citrus pulp
GB2184334A (en) 1985-10-08 1987-06-24 Sennosuke Tokumaru Lyophilised kefir yoghurt
JP2987702B1 (ja) 1998-09-07 1999-12-06 岩手新浄農業協同組合 粉末青果物の製造方法
CA2559380A1 (fr) 2006-09-11 2008-03-11 Grainnovation, Inc. Produits prets-a-manger a base de fruits secs et methode de fabrication connexe
CN102067912A (zh) 2010-12-07 2011-05-25 江南大学 一种果蔬奶酱及果蔬奶粉的制备方法
WO2012112700A2 (fr) 2011-02-15 2012-08-23 Cornell University Cctec Mousse alimentaire déshydratée stabilisée par un hydrocolloïde
CN103340362A (zh) 2013-06-14 2013-10-09 宁夏天瑞产业集团现代农业有限公司 一种果蔬复合脆片及其制作方法
CN103493886A (zh) 2013-10-11 2014-01-08 宁夏大学 果蔬酸奶浆的制备方法
GB2510351A (en) * 2013-01-31 2014-08-06 Frito Lay Trading Co Gmbh Crunchy fruit-containing snack food
CN105941624A (zh) 2016-04-20 2016-09-21 福建欧瑞园食品有限公司 一种真空冷冻干燥果蔬粉酸奶及其制备方法
CN106072104A (zh) * 2016-06-07 2016-11-09 江苏省农业科学院 一种富益生菌苹果脆产品及其制备方法

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4413017A (en) * 1981-06-11 1983-11-01 General Mills, Inc. Food product containing juice pulp and acidified milk components
US20080220140A1 (en) * 2007-01-25 2008-09-11 Symrise Gmbh & Co. Kg Use of propenylphenyl glycosides for enhancing sweet sensory impressions
EP2648539A1 (fr) * 2010-12-09 2013-10-16 Nestec S.A. Produit de grignotage lyophilisé comprenant des céréales entières hydrolysées
CA2927685C (fr) * 2013-10-23 2022-03-15 Arla Foods Amba Boisson aromatisee aux fruits a haute teneur en proteines, preparation aux fruits et aux legumes a haute teneur en proteines, et procedes et produits alimentaires associes
CN105661203A (zh) * 2016-01-29 2016-06-15 青岛农业大学 一种提高胡萝卜渣出汁率的方法

Patent Citations (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3360374A (en) * 1965-07-27 1967-12-26 Courtland Lab Process for making a dietary food product
US4305969A (en) 1978-09-21 1981-12-15 Munk Werner Georg Dry chip-like discs of provisions or fine foods and process for their production
US4233334A (en) 1979-03-19 1980-11-11 Norman P. Soloway Method of making a beverage composition
US4477481A (en) 1982-06-24 1984-10-16 General Foods Corporation Method for producing dried citrus pulp
GB2184334A (en) 1985-10-08 1987-06-24 Sennosuke Tokumaru Lyophilised kefir yoghurt
JP2987702B1 (ja) 1998-09-07 1999-12-06 岩手新浄農業協同組合 粉末青果物の製造方法
CA2559380A1 (fr) 2006-09-11 2008-03-11 Grainnovation, Inc. Produits prets-a-manger a base de fruits secs et methode de fabrication connexe
CN102067912A (zh) 2010-12-07 2011-05-25 江南大学 一种果蔬奶酱及果蔬奶粉的制备方法
WO2012112700A2 (fr) 2011-02-15 2012-08-23 Cornell University Cctec Mousse alimentaire déshydratée stabilisée par un hydrocolloïde
GB2510351A (en) * 2013-01-31 2014-08-06 Frito Lay Trading Co Gmbh Crunchy fruit-containing snack food
CN103340362A (zh) 2013-06-14 2013-10-09 宁夏天瑞产业集团现代农业有限公司 一种果蔬复合脆片及其制作方法
CN103493886A (zh) 2013-10-11 2014-01-08 宁夏大学 果蔬酸奶浆的制备方法
CN105941624A (zh) 2016-04-20 2016-09-21 福建欧瑞园食品有限公司 一种真空冷冻干燥果蔬粉酸奶及其制备方法
CN106072104A (zh) * 2016-06-07 2016-11-09 江苏省农业科学院 一种富益生菌苹果脆产品及其制备方法

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See also references of EP3562324A4

Also Published As

Publication number Publication date
EP3562324A1 (fr) 2019-11-06
EP3562324A4 (fr) 2020-08-19
JP6771107B2 (ja) 2020-10-21
US20190387761A1 (en) 2019-12-26
JP2020503035A (ja) 2020-01-30
EP3562324B1 (fr) 2023-03-22
US11116231B2 (en) 2021-09-14

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